Creamy chicken and sweet potato soup
This creamy chicken and sweet potato soup blends tender chicken, sweet potatoes, and aromatic herbs for a comforting dish. It’s easy to make and perfect for year-round enjoyment.
Cook time 20 min
Prep time 15 min
Ingredients:
4 cups chicken gravy3 sweet potatos
1 onion
2 garlic cloves
1 tbsp fresh thyme
1 tsp dried oregano
1 tsp black pepper
2 chicken breasts
1 bunch fresh parsley
1 cup soy milk
Creamy chicken and sweet potato soup is a nutritious and comforting dish perfect for any time of the year. Combining tender chicken, sweet potatoes, and aromatic herbs, this easy-to-make soup offers a delightful balance of flavors and textures that is sure to become a household favorite.
Instructions:
- Peel and dice the sweet potatoes.
- Chop the onion.
- Mince the garlic cloves.
- Cook and shred the chicken breasts if they are not already cooked.
- Chop the fresh thyme and fresh parsley.
- In a large pot, add a small amount of oil over medium heat.
- Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Add the diced sweet potatoes to the pot. Stir to combine with the onions and garlic.
- Pour in the chicken gravy and bring the mixture to a boil.
- Reduce the heat to a simmer and cook for about 15-20 minutes or until the sweet potatoes are tender.
- Stir in the fresh thyme, dried oregano, and black pepper.
- Add the shredded chicken breasts and mix well.
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
- Blend until you achieve a creamy consistency.
- Return the blended soup to the pot if you used a regular blender.
- Stir in the soy milk and continue to cook over low heat for another 5 minutes, ensuring the soup is heated through but not boiling.
- Stir in the chopped fresh parsley just before serving.
- Ladle the creamy chicken and sweet potato soup into bowls.
- Garnish with a sprig of fresh parsley if desired.
This creamy chicken and sweet potato soup is a wholesome and hearty dish that is easy to prepare and packed with flavors. The combination of tender chicken, creamy sweet potatoes, and fragrant herbs makes it a comforting meal perfect for any occasion. Serve it with a slice of crusty bread for a complete and satisfying meal.
Creamy chicken and sweet potato soup FAQ:
The chicken needs to be cooked and shredded prior to adding it to the soup. If using raw chicken breasts, poach or bake them at 375°F for 20-25 minutes until fully cooked.
The sweet potatoes are tender when easily pierced with a fork, typically after about 15-20 minutes of simmering in the chicken gravy.
Yes, it can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.
You can substitute soy milk with almond milk, coconut milk, or oat milk for a similar creamy effect, depending on your dietary needs.
A large pot (at least 5-6 quarts) is recommended to comfortably accommodate all the ingredients and allow for efficient cooking.
Tips:
- 1. For a richer flavor, use homemade chicken gravy instead of store-bought.
- 2. To make the soup even creamier, blend a portion of the soup before adding the shredded chicken back.
- 3. Feel free to substitute soy milk with any other milk or cream of your choice.
- 4. Add a pinch of red pepper flakes if you prefer a spicy kick.
- 5. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 20g
Carbohydrates 45g
Fiber 7g
Sugar 10g
Fat 8g
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